Welcome to another creation for your next Meatless Monday, Galley Peeps. It’s full of tasty mushroom morsels and nutty toothy texture all densely packed into one savoury loaf.
I had some leftover wild and brown rice that I had cooked in the pressure cooker the other day so threw that in for extra oomph.
And now that we are back on land for the next few months I have a little more space to keep pots of fresh herbs so added a handful of those as well.
Even though I inherited a perfectly good oven in our new-to-us little home by the sea galley I kept this one boat galley authentic by cooking it in our Omnia stove top oven although you ‘dirt earthlings’ can use a regular loaf pan if you wish.
What would normally be two meals for the two of us turned out to be three, the mixture was that dense and satisfying
Tonight I served it drenched with some of my favourite sauce,not necessary but it did add an extra richness to the meal. My recipe for easy mushroom gravy click here
A spoonful of cranberry sauce also added that perfect tangy sweet dimension. My Maple Orange Cranberry sauce recipe here
- 1 onion, medium chopped
- 1 tablespoon butter
- 1 tbsp oil
- 2 cups finely-chopped mushrooms
- 4 cloves garlic, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon dried basil
- 1 teaspoon dried tarragon
- 1 teaspoon dried sage
- Red wine
- 2 cups cooked brown rice
- 3 cups finely chopped nuts (I used a combination of almonds, walnuts and cashews)
- 5 eggs
- 1 cup cottage cheese
- 1 cup grated cheese (I used a combination of parmesan and old cheddar)
- ½ cup mixed fresh chopped herbs (parsley, oregano, thyme)
- Salt and pepper
- Heat oil and butter and saute onion until soft.
- Add mushrooms and garlic and continue to saute until most of the liquid from the mushrooms has been cooked away.
- Add dried herbs and stir to combine.
- Deglaze with wine and stir until almost all of the liquid is gone.
- Remove from heat, stir in rice and set aside to cool
- In a large bowl whisk eggs then add cottage cheese, grated cheese and herbs.
- Add mushroom mixture when cooled and season to taste.
- If you are nervous about tasting the mixture with raw egg, scopp a little portion into the fry pan to cook, then taste.
- Pile all of the mixture into a prepared Omnia pan.
- Set covered on heated base plate and cook on high for 5 minutes then reduce heat to medium and continue to cook for another 20-25 minutes or until firm to touch.
- If using conventional oven cooking method, pile mixture into a loaf pan and bake uncovered in a 350 deg oven for same amount of time
An inspired treat from the Kitchn